SRD Posted August 30, 2009 Share Posted August 30, 2009 http://www.bbc.co.uk/food/recipes/database...ama_91263.shtml Quote Link to post Share on other sites
Gavin Posted August 30, 2009 Share Posted August 30, 2009 That's fantastic! You have no idea how hard it is to find new recipes to utilise my Pacojet, let alone the waterbath and vacuum packing gizmo. This is willy-waving of the highest order. Quote Link to post Share on other sites
GalPalJoan Posted August 30, 2009 Share Posted August 30, 2009 The preparation time says "overnight" but after reading through I think they are off by 6 to 8 days. Quote Link to post Share on other sites
foodie52 Posted August 30, 2009 Share Posted August 30, 2009 This is a joke, right? Quote Link to post Share on other sites
Suzanne F Posted August 31, 2009 Share Posted August 31, 2009 I expect it's for real. Just a Thomas Keller wannabe. Quote Link to post Share on other sites
splinky Posted August 31, 2009 Share Posted August 31, 2009 oh for crying out loud, make a turducken or julia child's pâté de canard en crôute and be done with it Quote Link to post Share on other sites
SRD Posted September 27, 2009 Author Share Posted September 27, 2009 http://www.bbc.co.uk/food/recipes/database...ith_92326.shtml Quote Link to post Share on other sites
johnnyd Posted September 27, 2009 Share Posted September 27, 2009 http://www.bbc.co.uk/food/recipes/database...ith_92326.shtml I like this. What's 16 x King Scallops? two pound? one? Quote Link to post Share on other sites
Suzanne F Posted September 27, 2009 Share Posted September 27, 2009 Can't find my conversion table, but my guess is that king scallops are large sea scallops, so 16 = about 1 pound, maybe a little less? At least this recipe doesn't expect you to make your own black pudding. And everything else is pretty simple and not gussied-up. This could actually be done in less than a day! Quote Link to post Share on other sites
SRD Posted September 28, 2009 Author Share Posted September 28, 2009 http://www.bbc.co.uk/food/recipes/database...ith_92326.shtml I like this. What's 16 x King Scallops? two pound? one? He's using a number because of the way he's serving, with 2 scallops per portion, over here it isn't difficult to buy larger seafood; scallops, langoustine etc. individually although they are still charged by weight. Quote Link to post Share on other sites
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